FOR STUFFING
Potatoes- 2, boiled
Green or Red chilies- 2, chopped
Coriander leaves- a handful, washed and chopped
Ginger- 1” piece, chopped
Red chili powder- 1 teaspoon
Coriander Powder- 2 teaspoon
Garam masala powder- 1 teaspoon
Chaat masala powder- 1 teaspoon
Dry mango powder/ Amchur- 1 teaspoon
Salt- according to taste
Combine the whole wheat flour and salt in a bowl and mix well.
Add enough water and knead into a semi-stiff dough.
Keep aside to rest.
Meanwhile, Mix all the ingredients listed under stuffing except salt.
Mix them well. Taste test the filling. Adjust the masalas according to your taste.
Give the rested dough a quick knead.
Divide the dough into 6 equal portions and make balls.
Once dough is divided add salt to the stuffing and mix well. Just keep in mind salt will release moisture so do not keep it for a longer time after adding the salt.
Flour the rolling area.
Roll a ball of the dough into a circle of of about 3-4 inches diameter using a little whole wheat flour for rolling with the help of a rolling pin.
Place a little stuffing in the centre of the circle.
Bring together all the sides in the centre and seal tightly.
Roll again into a circle of about 6 inches diameter with the help of dry flour for rolling.
Heat a non-stick tava (griddle) or a normal tava/ griddle and place the rolled out parantha on it.
Cook on one side for few seconds. Flip it over.
Cook on other side too for few seconds.
Apply some oil or ghee on top and flip again.
Press gently with the help of a spatula.
Cook till it turns golden brown in colour.
Flip again and cook on other side too.
Cook the paratha until golden brown spots appear on both the sides.
Repeat the same process with the remaining dough and stuffing to make more parathas.
Serve hot with fresh curd, raita, pickle or butter.
Enjoy!!!